Baked Green Chile Mac & Cheese by Doug Scheiding

Steps

• 1

  When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes.

  165 ˚F / 74 ˚C

  Super Smoke

• 2

  Spread the cheddar and mozzarella cheeses in an even layer on a shallow pan or baking sheet. Place the pan on the grill grates, close the lid, and smoke for 30-40 minutes. Remove from the grill.

  165 ˚F / 74 ˚C

  Super Smoke

  Ingredients

  • 24 Ounce freshly shredded cheddar cheese

  • 8 Ounce freshly shredded mozzarella cheese

• 3

  Increase the Traeger temperature to 300℉. Place the butter in a large disposable aluminum half pan and set the pan on the grill grates. Close the lid and let the butter melt completely, then remove the pan from the grill.

  300 ˚F / 149 ˚C

  Ingredients

  • 6 Tablespoon (3/4 stick) unsalted butter

• 4

  Add the elbow noodles, half-and-half, heavy cream, 16 ounces of the smoked cheddar, all of the mozzarella, the cream cheese, and green chiles, and mix to combine.

  Ingredients

  • 16 Ounce dried large elbow noodles

  • 2 1/2 Cup half-and-half, plus more as needed

  • 2 Cup heavy cream

  • 8 Ounce Cream Cheese, Cut into Small Pieces

  • 16 Ounce roasted green chiles

• 5

  Return the pan to the grill. Close the lid and bake, stirring every 20 minutes, until the noodles are tender and the sauce is creamy, about 2 hours total. If the sauce looks too dry, add another splash of half-and-half and stir to combine. During the last 20 minutes of cooking, sprinkle the remaining (unsmoked) cheddar cheese on top and add a light dusting of Traeger Prime Rib Rub.

  300 ˚F / 149 ˚C

  Ingredients

  • 2 Tablespoon Traeger Prime Rib Rub

• 6

  Remove the mac and cheese from the grill and serve hot. Enjoy!